Hot smoked salmon and potato salad

New potatoes and hot smoked salmon are a great combination. Try them with the veg below, or any others you like.

  • Preparation time: 10 minutes, plus cooling
  • Cooking time: 20 minutes
  • Total time: 30 minutes, plus cooling

Serves: 4 (or 6 as a starter)


250g new potatoes

100g green beans, cut into 3-4cm pieces

150g asparagus, cut into 3-4cm pieces

100g garden peas

200g kiln-roasted salmon, flaked

10 cherry tomatoes, halved

200g cucumber, cut into bite-sized pieces

handful pea shoots

handful mixed green leaves



3 tbsp crème fraîche

1 tbsp chopped dill, plus extra to serve

1 tbsp chopped chives

¼ tsp freshly grated horseradish

½ lemon, zest and juice

1-2 tsp whole milk (optional)


1. In a pan, boil the potatoes for 20 minutes. Drain; set aside to cool. Refill the pan with water and bring back to the boil. Add the beans, asparagus and peas; simmer for 1 minute. Drain, refresh under cold water and pat dry with kitchen paper.

2. In a bowl, toss the veg with the salmon, tomatoes, cucumber and leaves. Mix the dressing ingredients together in another bowl and season. (Stir in 1-2 tsp whole milk to loosen, if needed.) Fold the dressing through the salad, garnish with a little more dill and serve.